Cashew Nut Chutney
Ingredients:
- 1 cup raw cashew nuts
- 2 tablespoons oil (such as vegetable or coconut oil)
- 2-3 dried red chilies (adjust to taste)
- 1 tablespoon chopped ginger
- 3-4 cloves garlic
- 1/2 cup grated coconut (fresh or frozen)
- 1 tablespoon tamarind paste or lemon juice
- Salt to taste
- Water, as needed
For Tempering (Optional):
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 4-5 curry leaves
Instructions:
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Roast Cashews:
- Heat 2 tablespoons of oil in a pan over medium heat. Add the raw cashew nuts and roast them until they turn golden brown and fragrant. Remove from heat and let them cool.
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Prepare Chutney Base:
- In the same pan, add the dried red chilies, chopped ginger, and garlic cloves. Sauté for a minute until fragrant.
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Blend Ingredients:
- In a blender or food processor, combine the roasted cashew nuts, sautéed red chilies, ginger, and garlic, along with grated coconut, tamarind paste (or lemon juice), and salt.
- Add a little water to facilitate blending and blend until you get a smooth and creamy consistency. Add more water if needed to achieve your desired consistency.
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Prepare Tempering (Optional):
- Heat 1 tablespoon of oil in a small pan. Add mustard seeds and cumin seeds. Let them splutter.
- Add a pinch of asafoetida (hing) and curry leaves. Sauté for a few seconds until fragrant.
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Combine with Chutney:
- Pour the tempering over the blended cashew nut chutney and mix well.
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Serve:
- Transfer the cashew nut chutney to a serving bowl. Serve it as a delicious accompaniment to dosa, idli, vada, or any South Indian meal.
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Storage:
- Any leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. You may need to stir it before serving as it may thicken slightly upon cooling.
Enjoy the rich and creamy flavor of this cashew nut chutney with your favorite Indian dishes! Adjust the spiciness according to your taste preference by adding more or fewer dried red chilies.